Parsi-style Turkey Mince Curry


My latest curry obsession. It’s healthy, light and flavoursome.

500 g turkey mince (can substitute with 2-cm cubes lean beef/lamb/chicken )
2.5 Tbsp oil
2 onion, finely sliced
4 cloves garlic, finely chopped
3 tsp grated fresh ginger
2 tsp hot ground chilli
1/4 tsp ground turmeric
1 Cinnamon quill, broken
6 Cloves
2 Cardamom pods, cracked
1 Tbsp Garam Masala
2 medium potatoes, peeled & cubed
4 Silverbeet leaves, finely chopped
2 tsp salt

1. In a deep sauté pan, brown the meat and drain the oil, set aside.
2. Heat up oil in the same pan, brown the onion for about 6 min, then add garlic, ginger in. Add all the dry spices in.
3. Pour in 2 cups of water and add salt. Cover and simmer for at least 20 min. Add potatoes and continue to simmer (partially covered) until both the meat and potatoes are tender (approx. 20 min), stir occasionally.
4. Stir Silverbeet into the curry and cook gently for 2-3 minutes until tender.

Check seasoning and serve.


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